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Just in perusing this forum, I've learned to control the temp of my Weber OTS so much better than I ever could before. I saw all the fatty recipes floating around and decided to go the simple route for my first. Fresh ground sausage from our local store, cheddar, mushrooms, roasted garlic, and a little bit of BBQ sauce inside, a sprinkle of S&P on the outside, then about a 2 1/2 hour journey through the OTS at a rock steady 250° with a fist-sized hunk of hickory.

I did depart from tradition just a little though. As you can tell by the photos, we have one of those high-speed, low-drag, everybody-needs-one, "As Seen on TV" meatloaf pans (with the removable tray, with the holes in it.) I went ahead and put the fatty on that for the cook, and it made handling it so much easier.

Great job. I like the meat loaf pan. It is my view that if one adds a few more ingredients such as a small quantity of breadcrumbs as if one were trying to make a cross between a straight sausage fatty and a moist meat loaf, then the end product is likely to be better. Your pan would help this process.
John

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John
When you stop horsing around it is time to fire up the BBQ & Smoker